George Lang

Pörkölt Broth

Pörkölt Lé

Preparation info
  • about

    1½ cups

    sauce
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 medium-sized onion, minced
  • 1 teaspoon lard
  • 2 green peppers, sliced

Method

  1. Cook the onion in hot lard, covered, till soft.
  2. Add green peppers. Dice tomatoes and add. Cook, covered, for an additional 5 minutes.
  3. Add the broth, paprika, and salt to taste. Cook till done, usually about 30 minutes. The dressing should have body; tomato should not have become completely puréed.